Sri Lankan Food

[jop]

Kukul Mus Thakkali - Chicken And Tomato Curry

Ingredients:
1 1/3 kg chicken
3 tomatoes
50 g shallots
1 chile, fresh
3 sl ginger
2 garlic cloves
3 cardamom
2 clove
1 ts chile powder
1 cg cinnamon stick
2 ts paprika
1 ts salt
3 ts curry powder
1/2 ts fenugreek
2 ts vinegar, brown
75 ml oil
1 curry leaf sprigs
1/2 lemon grass stem
300 ml coconut milk, thick
1/4 ts curry powder
1/2 lime, juice of

Directions:
Wash and joint the chicken and place in a dish. Slice the tomatoes,
shallots and chile and grind the ginger and garlic together. Crush the
cardamoms and cloves and sprinkle onto the chicken. Add the chile powder,
cinnamon stick, paprika powder, salt, curry powder, fenugreek and vinegar
and leave to marinate for 20 minutes. Heat the oil and when hot add the
curry leaves and lemon grass, shallots, chile, garlic and ginger. Stir fry
until the shallots turn a light brown, then add the tomato and toss for a
couple of minutes. Add the chicken and stir-fry for a further 5 minutes.
Pour in the coconut milk and slowly bring to the boil. Reduce heat slightly
and simmer until chicken is tender. Discard the cinnamon stick and sprinkle
the curry powder and lime juice on top just prior to serving.

 

[jop]

Miris Malu - Stewed Fish with Spices

Ingredients:
450 g Fish
1 ts Salt
1/4 ts Turmeric
3 Garlic cloves
3 sl Ginger
25 g Tamarind
50 ml -water, warm
1 ts Chile powder
1 ts Paprika
2 cg Cinnamon stick
1/2 ts Pepper, black
Curry leaf sprigs

Method:
Wash the fish and cut into 2-3 cm squares. Sprinkle with the salt and
turmeric and place in a saucepan. Crush the garlic and ginger with a pestle
and mortar and soak and squeeze the tamarind in the warm water.

Pour 375 ml water on to the fish, add the garlic, ginger, tamarind
water, chile powder, paprika powder, cinnamon stick, black pepper and
curry leaves. Cover the pan and simmer over a low heat until the fish is
cooked. Remove the cinnamon stick and transfer to a serving dish.

 

[jop]

Thala Guli (Thala Guly) - Sesame Sweet Balls (a sweet snack)

Ingredients:
400g Sesame seeds
400g Jaggery
1-2 tsp Liquid Glucose

METHOD:
Grind the Sesame seeds and the Jaggery together (the jaggery pieces should be small but not all powdery).
Add one or two tsp of liquid Glucose and mix well.
Form into bite size balls.

 

[anarkalee]

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[jop]

Sri Lankan Been Curry

Ingredients:
1 lb (450 g) Beans, cut into pieces
1 medium onion, sliced
1-2 hot green Chilies, sliced
1 clove Garlic, crushed
5-6 Curry leaves & Rampe pieces (optional)
1/2 tsp Fenugreek seeds
1 tbs Raw curry powder (see recipe for raw curry powder )
1/4 tsp Turmeric
1/2 Cup thick Coconut milk (or fresh milk)
1 tbs Vegetable oil
Salt and Lime juice to taste

METHOD :
Heat oil in a saucepan.
Add onions, green chilies, garlic and curry leaves.
Fry until the onions are golden brown.
Add the curry powder, salt, turmeric and fenugreek seeds.
Stir and fry for 2-3 minutes.
Add the cut beans and mix well until beans are well coated with the curry powder mix.
Reduce heat and allow the beans to cook.
Add the coconut milk (or fresh milk) and allow tho simmer for a few more minutes.
Add a dash of lime juice.
Taste and adjust salt.

 

[jop]

SEENI SAMBOL (seeni sambal) - Sweet Onion Sambol

Ingredients:
5 large Onoins peeled and finely chopped
1/4 cup Maldive Fish
1 1/2 inch Ginger root (crushed)
8 cloves garlic (crushed)
3 tbs crushed red Chilies
5-6 cardamoms
3-4 cloves
1 small sprig Curry leaves
1-2 pieces Rampe
1 piece Sera
1 piece Cinnamon
Salt to taste
1 tsp Tamarind paste
2 tbs Sugar
4-6 tbs Vegetable oil

METHOD: Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stiring. When the onions are well fried and dry, add the tamerind paste and keep stiring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stiring for a little while longer. Taste and adjust salt if required.

 

[jop]

Poll Roti - Coconut Roti Bread

Ingredients:
3 Cups all purpose flour
1 Cup Scraped Coconut (or desiccated Coconut)
1 tbs Margarine
1 tsp Salt
Warm water as required

METHOD:
Mix together flour and salt.
Using pastry blender or fingertips, add margarine into flour until coarse crumbs form.
Add the coconut and mix thoroughly.
Add warm water gradually and keep mixing until a smooth dough forms.
Divide dough into 4-5 equal size balls.
On a floured surface roll each ball to a thin circle 4-5 inches in diameter.
Cook on a hot griddle. Keep turning on both sides until Roti is cooked.

 

[jop]

POLOS CUTLETS - a snack

Ingredients for 8 Portions:
1 Polos (young jack fruit)
6 Green Chillies
¼ tea sp Cummin Powder
100g Bread Crumbs
8 table sp Flour
3 table sp chopped Onions
¼ tea sp Ginger
1 tea sp Garlic
10 Curry Leaves
1 table sp Chilli Powder
¼ tea sp PEPPER (CRUSHED)
2 BILLING FRUIT
1 Cup of Astra Cook N' Fry
¼ tea sp Turmeric Powder
2 table spoon Maldive Fish
Salt to taste
8 Goraka pcs

METHOD:
Boil the whole young jack skin on, with goraka, turmeric and salt. Remove from the water when done and leave to cool. Clean the skin and discard the center and chop up the jack, Heat a pan with the astra cook ‘n’ fry, add the onion, ginger, green chilies, curry leaves and rest of the ingredients, sauté on a slow fire. Add the chopped up young jak add the billing juice and mix gently. Mould into balls and flatten slightly using your palm, and neat them shapely with a palette knife. Pass through flour, batter and breadcrumb. Deep fry in hot astra cook ‘n’ fry serve on dish with tomato or chilli sauce.

 

[jop]

MARSHMELLOW (MARSH MELLOW) SWEETS

INGREDIENTS FOR 06 PORTIONS
550 g. Sugar
04 tsp. Glucose
600 ml. Water
50 g. Gelatin

02 Nos. Egg Whites
02-03 drops Colouring

Method
Mix the Sugar, Glucose and Water. Boil the Mixture at 116 C.

Beat the Egg Whites. Add Flavouring and Sugar Syrup and beat well. Then add the Gelatin and beat well. Finally divide the mixture into two and add Colouring.

 

[jop]

KISSES (Dessert)

INGREDIENTS:
300 ml. Egg Whites
500 g. Sugar
200 g. Icing Sugar
50 g. Corn Flour
50 g. Cashew Nuts

METHOD:
Whip the Egg Whites and gradually add Sugar. Whip up to a stiff snow. Then fold the Icing Sugar, Corn Flour and Cashew Nuts.
Pipe the meringue into circles on to a lined baking sheet.
Place in an oven at 130C for 60-70 minutes and dry in a warm cupboard or warn oven.

 

[jop]

FALOODA (Faluda)- Sri Lankan Soft Drink

1/4 cup Sherbet Syrup
4 cups milk
5- 6 teaspoons Subdue Seeds ( available at any Indian grocery or we can special order it )
Raspberry Jello Cubes-optional ( prepare jello, when set cut into cubes )

Soak the subja seeds in cold water for about 5-6 minutes. Mix all the ingredients in a container and refrigerate for about 15 minutes. Serve in tall glasses.

Serves: 4

 

[jop]

ISSO THEL DALA ( HOT FRIED SHRIMP)

Ingredients:
2 lbs. deveined shrimp
4 tablespoons oil
3 cloves of garlic
2 large onions
2 tablespoons Chillie Powder
1/2 teaspoons Turmeric Powder
3 teaspoons pounded Maldive fish powder
2 teaspoons sugar
1 tablespoon tomato sauce
4 curry leaves ( optional )

Heat oil in a frying pan. Add onions and garlic and cook until onions have turned a golden brown. Add chillie powder, salt and turmeric fry a little more.

Then add Maldive fish and the shrimp and stir fry for about 3-5 minutes.

Add water and simmer for a few more minutes. Add sugar and tomato sauce and cook uncovered till the gravy coats the shrimp. Serve with rice.

Serves: 5-6

 

[jop]

Kokis - Traditional Sweets

Ingredients:
2 c rice flour 2 eggs
1 tbsp sugar (optional) Salt to taste
2 c coconut milk Oil for frying

Method:
Put flour, sugar, and salt in a bowl; add about half of the coconut milk to make a smooth paste. Beat eggs and gradually add to the batter with the rest of the milk. Beat together until smooth. The batter should be thicker than pancake batter. Have ready a deep pan of boiling oil. Dip 3/4 of a kokis mold in batter, taking care not to let the batter run over the mold. Plunge the mold into the hot oil and fry for a few minutes. Then slip the kokis out of the mold by shaking it a bit. Fry the kokis a minute longer to cook the inside. Drain on paper. They will keep crisp in an airtight tin.

NOTE: Kokis is a special mold in the form of a flower.

 

[jop]

Ghee Rice (Buttered Rice)

Ingredients:
2 c Basmati rice or other long-grain rice
1 c ghee or butter
1 large onion, finely sliced
4 cloves
6 cardamom pods, crushed
1 3-inch piece cinnamon stick
3 1/2 c hot beef, chicken, or mutton stock;
or water and stock cubes
2 1/2 tsp salt

Method:
Wash rice well and drain at least 30 minutes. Heat ghee in a saucepan and sauté onion until golden; add spices and rice. Sauté, stirring with perforated metal spoon for 5 minutes over moderate heat. Add hot stock and salt and bring to a boil. Reduce heat to very low, cover pan tightly, and cook 15-20 minutes without lifting lid. At end of cooking time, uncover and allow steam to escape; let it stand for 5 minutes. Gently fluff up rice with fork, removing whole spices. When transferring rice to a serving dish, use perforated metal spoon to avoid crushing rice grains. Serve hot, accompanied by curries of meat and vegetables, pickles, and sambols.

 

[jop]

Vetakolu Curry - a vegetable curry

Ingredients:
500g fence gourd
2 1/2 cups of milk
1 Tea spoon chili powder
1/2 tea spoon saffron
1 Tea spoon roasted curry powder
3 dessert spoon salt water
6 red onions
2 green chilies
Spring curry leaves and few dill seeds

Method :
Peel off the sharp edges of the skin. Slit in two and cut diagonally leaving the seed in the center pulp, and wash. Mix up all ingredients with the cut vegetables and add all the milk. Cook till gravy appears oily Occasionally stir the curry.

 

[jop]

Pork Thiyal - Dry Hot & Sour Pork Curry

Ingredients:
2 lb. Pork
30 dry chillies (ground)
4 cloves of garlic (chopped)
3 slices green ginger (chopped)
2-inch piece cinnamon
2-inch piece rampa
a pinch of ground saffron
1 dessertspoonful sliced red onions
¼ stem lemon-grass
a small sprig of curry-leaves
¼ teaspoon fenugreek
6 pieces dried gamboges (finely ground)
salt

Method:
Wash the pork and cut it into small pieces. Put the pork into a chatty with about 1 ½ teacups of water, and all the ingredients and allow to boil until the pork is tender and the gravy is thick.

 

[jop]

Prawn and Tomato curry

Ingredients:
¼ lb. dried prawns (roasted and lightly pounded)
9 medium-sized half-ripe tomatoes
30 dry chillies (roasted and pounded)
1 tablespoonful pounded Maldive fish
1 dessertspoonful sliced red onions
a pinch of ground saffron
3 cloves of garlic (chopped)
2 slices green ginger (chopped)
2-inch piece rampa
¼ stem lemon-grass
a small sprig of curry leaves
1 oz. tamarind (squeezed in coconut milk)
3 teacups coconut milk
salt
1 tablespoon coconut oil

Method:
Heat the oil in a chatty and fry half the onions together with a small piece of each of the rampa and lemon-grass, along with a few curry leaves. Mix the rest of the ingredients together, and when the onions are browned turn in the whole mixture and let it boil; when nearly cooked, lessen the fire and allow to simmer very gently until the gravy dries up.

 

[jop]

Ala Dosi - Potato Sweets

Ingredients:
1 1/2 cups Sugar
1 1/2 cups Milk
1 x 410g can sweetened condensed Milk
125g butter
1 cup cooked mashed Potato
1 cup finely chopped Cashew nuts
2 tbs. rose water
1 tsp. ground Cardamom

METHOD: Put sugar, milk, condensed milk and butter into a large heavy saucepan. Cook over medium heat, stirring constantly until mixture reaches soft-ball stage (To test for soft-ball stage, drop a little into a cup of ice cold water. If it is firm enough to be molded into a soft ball then it has reached the required temp. of 116 degrees Celsius). Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. Return to heat and cook to soft-ball stage once more. Remove from heat, stir in nuts, rose water and cardamom & mix well. Pour into a well buttered shallow dish or baking tin. Press lightly with a piece of buttered banana leaf or aluminum foil to smoothen and flatten the surface. Allow to cool and set, then cut into diamond shape.

 

[jop]

SINHALA ACHCHARU - Sinhalese vegitable Pickle

Ingredients:
15-20 small Onions (pearl or red onions)
10-15 small green Chilies (each split into two halves)
2 large Carrots (cut into thin strips)
1 small Turnip (cut into thin trianguler shaped pieces)
15-20 small Cauliflower florets (optional)
2 cups Vinegar (Coconut vinegar if available would be ideal)
1 inch piece Ginger root (crushed)
6 cloves Garlic (crushed)
2 tbs black ground Mustard seed
1 tbs black ground Pepper
pich of Turmeric
Salt to taste

METHOD: Heat 1 cup vinegar in a saucepan. Add onions and simmer for few minutes. Drain the onions and set aside in a large mixing bowl. Add green chilies to hot vinegar and simmer for few minutes. Drain the chilies and add to the onions. Repeat same process with carrots & cauliflower and add to the onions and chillie. Do not heat the turnip but add to the onion mix once cut into pieces. Mix all the vegetables well. To the heated vinegar in the saucepan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes. Pour the hot vinegar mix over the onions and vegetables and mix well. Pack into a bottle and leave for a day or two to mature.

 

[jop]

Tuna Curry

Ingredients:
1 tin Tuna (drained)
1 small Onion
1 small Tomato
1 small Green Chili
3 tablespoons of Vegetable Oil
1 tbs. Chili Powder (adjust to taste)
½ tsp. Salt (adjust to taste)
1 tsp. Sugar
1 tbs. Lemon juice

METHOD:
Heat the oil in a frying pan.
Add the Tuna carefully without getting it spattered.
Add the chili powder, salt and mix well.
Stir the tuna regularly until well fried (aprx. 5 min.)
Add the tomato, chili, onion, sugar and lemon juice.
Keep stirring the mix until the onions soften and the mix is well cooked.
Taste great with bread or rice.